| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 898 |
| Fat | 41.1g |
| Saturates | 13.7g |
| Protein | 86.5g |
| Carbs | 37.3g |
| Sugars | 35g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat oven to 200°C, gas mark 6.
2
Gently grind the saffron in a pestle and mortar and add to a small saucepan with the vinegar and honey. Bring to a simmer over a low heat then remove from the heat and allow to infuse.
3
Heat the oil in a large non-stick frying pan over a high heat.
4
Sprinkle the lamb racks with the ras el hanout and rub all over. Place them in the frying pan and cook for 4 minutes or until browned. Transfer to an oven tray. Drizzle with half the glaze.
5
Roast the lamb for 12-15 minutes for medium, drizzling with the rest of the remaining glaze halfway through.
6
Allow to rest for 10 minutes before carving and serving.
